Whether they’re planning a grill out
or bringing home a holiday roast,
customers count on the skills
of a butcher to prepare
the meat they purchase.
Butchers and meat cutters cut
and trim meat into steaks, chops,
and other cuts using knives, grinders,
or meat saws.
They prepare meat for sale—
weighing it, wrapping it,
and putting it on display.
Butchers may serve customers directly.
Butchers who run their own store
often track inventory, order supplies,
and perform other recordkeeping duties.
In processing plants,
these workers are known as
meat, poultry and fish cutters and trimmers.
Because they typically work
on an assembly line,
they usually perform a single cut repeatedly
during their shift.
These workers need to
consistently follow procedures
to meet safety and health standards.
Butchers and meat cutters
often stand for long periods,
and usually work in cold rooms.
Dexterity, strength, and stamina
are also essential qualities in this field.
There are typically
no formal education requirements
to become a butcher.
They train on the job,
learning simple cuts within a few weeks,
and advancing to more complicated tasks
over several months to a year.
While most butchers work full time,
shifts may be scheduled
from early mornings to late evenings,
and include weekends and holidays.